Whole Wheat Cheese Ravioli With Garlic Herb Sauce And Fresh Basil Food

CHEESE AND HERB RAVIOLI FILLING

Cheese and Herb Ravioli Filling image

Provided by Tyler Florence

Time 5m

Yield 4 servings

Number Of Ingredients 5

Ingredients

3/4 cup ricotta cheese, well drained
6 ounces goat cheese, at room temperature
1 cup fresh herbs (basil, parsley, thyme, marjoram), chopped
1 egg
Salt and pepper, to taste

Steps:

In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling.

WHOLE WHEAT CHEESE RAVIOLI WITH GARLIC HERB SAUCE AND FRESH BASIL

Whole Wheat Cheese Ravioli with Garlic Herb Sauce and Fresh Basil image

Provided by Food Network

Categories main-dish

Time 15m

Number Of Ingredients 3

Ingredients

1 package (9 ounces) BUITONI Refrigerated Whole Wheat Four Cheese Ravioli
2 tablespoons shredded fresh basil
2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese

Steps:

1 container (15 ounces) BUITONI Refrigerated Roasted Garlic Marinara Sauce
HEAT sauce according to package directions.
PREPARE pasta according to package directions.
ADD sauce to pasta; gently toss. Top each serving with basil and cheese.
Serve immediately.

RACHEL'S FRIED RAVIOLI

Rachel's Fried Ravioli image

Very yummy and easy fried ravioli. Feel free to use your own homemade ravioli, I had coupons for Buitoni so I got their whole-wheat 4-cheese ravioli, it turned out great. Using this to make fried gnocchi works well too! (I especially love frying up whole wheat pumpkin gnocchi.) Makes an awesome kid pleaser, comfort food, and party favorite.

Provided by the80srule

Categories Lunch/Snacks

Time 30m

Yield 24 raviolis, 24 serving(s)

Number Of Ingredients 9

Ingredients

24 ravioli, squares (about 48 if using mini raviolis)
olive oil (for frying)
1 cup milk
5 tablespoons whole wheat flour (you can use all-purpose flour if you don't have this on hand, batter should be runny but able to sti)
1/4 teaspoon pepper
1/4 teaspoon kosher salt
1/4 teaspoon basil
2 cups panko breadcrumbs, bread flakes (normal breadcrumbs will work too)
2 teaspoons italian seasoning

Steps:

Coat the raviolis in batter, drip off the excess, then coat in the breading.
Fry in the olive oil (I only needed a little bit to do a whole batch), about 2-3 minutes on each side, blot on paper towels.
Shake some parmesan cheese or queso cotija on them.
Serve with salsa and/or marinara sauce for dipping.
NOTE: When frying, the raviolis may show thermal expansion if there's more air than cheese in there if you used storebought. This is totally normal; just fry it as usual though it may be harder to shallow fry in a pan like how I do. But don't pop it because the cheese will get everywhere and make a total mess.

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